Poached Egg Soup (Five Ingredient Friday) (Frugal Friday)

Poached Egg Soup (Five Ingredient Friday) (Frugal Friday) might be just the soup you are searching for. One serving contains 299 calories, 16g of protein, and 8g of fat. This recipe serves 4 and costs $1.78 per serving. 14 people were glad they tried this recipe. If you have eggs, parmesan cheese, stock, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is brought to you by The Saucy Southerner. From preparation to the plate, this recipe takes about 17 minutes. With a spoonacular score of 48%, this dish is solid. Taco Soup (Frugal Friday), Fritos Bean Dip (CopyCat ) (Frugal Friday), and Featured Foodie Friday: My Naturally Frugal Family are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 7 minutes

 

Ingredients:

4 large eggs

4 thick slices of hearty bread (I used mini French boule), toasted

2 teaspoons fresh thyme leaves

salt and ground black pepper, to taste

4 tablespoons grated Parmesan cheese

4 cups hot stock or broth

Equipment:

baking sheet

bowl

oven

Cooking instruction summary:

Preheat the oven to 375°.Using individual oven-safe bowls, place the bowls on a rimmed baking sheet and place a piece of the toasted bread in the bottom of each bowl.Carefully crack an egg on each slice of toasted bread.Sprinkle with salt and ground black pepper, 1 tablespoon of Parmesan cheese on each piece, and ½ teaspoon fresh thyme leaves.Very carefully pour the hot stock/broth down the sides of each bowl, dividing the stock evenly between each bowl.Place the baking sheet with the bowls into the preheated oven and bake for 7-9 minutes, or until the eggs have solidified and the yolks still runny (or to your desired consistency).Remove the baking sheet from the oven and serve immediately.

 

Step by step:


1. Preheat the oven to 375°.Using individual oven-safe bowls, place the bowls on a rimmed baking sheet and place a piece of the toasted bread in the bottom of each bowl.Carefully crack an egg on each slice of toasted bread.Sprinkle with salt and ground black pepper, 1 tablespoon of Parmesan cheese on each piece, and ½ teaspoon fresh thyme leaves.Very carefully pour the hot stock/broth down the sides of each bowl, dividing the stock evenly between each bowl.

2. Place the baking sheet with the bowls into the preheated oven and bake for 7-9 minutes, or until the eggs have solidified and the yolks still runny (or to your desired consistency).

3. Remove the baking sheet from the oven and serve immediately.


Nutrition Information:

Quickview
289k Calories
15g Protein
7g Total Fat
39g Carbs
6% Health Score
Limit These
Calories
289k
14%

Fat
7g
11%

  Saturated Fat
2g
17%

Carbohydrates
39g
13%

  Sugar
3g
4%

Cholesterol
189mg
63%

Sodium
1419mg
62%

Get Enough Of These
Protein
15g
31%

Selenium
33µg
48%

Folate
119µg
30%

Vitamin B2
0.43mg
26%

Phosphorus
207mg
21%

Vitamin B1
0.3mg
20%

Iron
3mg
19%

Manganese
0.38mg
19%

Vitamin A
857IU
17%

Vitamin B3
3mg
16%

Calcium
119mg
12%

Vitamin B5
1mg
10%

Zinc
1mg
9%

Vitamin B12
0.51µg
8%

Vitamin B6
0.16mg
8%

Magnesium
27mg
7%

Vitamin D
1µg
7%

Fiber
1g
7%

Copper
0.13mg
7%

Potassium
162mg
5%

Vitamin E
0.65mg
4%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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